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The Analysis of Food Service and Accommodation Activities Workers’ Safety Behavior in Small-scale Workplaces

  • Crisisonomy
  • Abbr : KRCEM
  • 2013, 9(12), pp.1-22
  • Publisher : Crisis and Emergency Management: Theory and Praxis
  • Research Area : Social Science > Public Policy > Public Policy in general

박예진 1,  Myung Sun Lee 2

1한국보건복지인력개발원
2이화여자대학교

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ABSTRACT

Nowadays, as the portion of service activities in Korean industrial structure increases, it becomes the social problem that the rate of industrial accident gets higher. There are many kinds of businesses in services activities. However, Food service and Accommodation Activities has the highest rate of industrial accident among them. Given this situation, the aim of this study was to provide the fundamental data that helps to make the Food service and Accommodation Activities workers perform safer, or lead them to behave safer in their workplace. This study recognized the safety behavior of Food Service and Accommodation Activities workers in small-scale workplaces, applying to Health Belief Model(HBM), and analyzed the factors affecting the safety behaviors. The target of this study was the Food service and Accommodation Activities workers in the small-scale workplaces with under 50 employees, located in Gyeong-In(Seoul-Incheon) district. Visiting the workplaces, a self-administered questionnaire survey was conducted from October 17, 2012 to November 7. Totally, the questionnaires of 320 workers were fully filled out. The data was analyzed by means of frequency, percentage, t-test, ANOVA, Pearson Correlation Coefficient and multiple regression analysis. In the result, the average score of health belief was 3.25 points out of 5.00 points. While the average score of the perceived susceptibility was the lowest among the components of health belief, that of the perceived benefits was the highest. On the other hand, the average score of safety behavior was 3.36 points out of 5.00 points. The subjects who was in the position of the owner in the workplace got higher Health Belief score than the subjects who were the average workers, and it was statistically significant(p<0.01). In case of safety behavior, the older the worker were(p<0.001), the higher the score of safety behavior was. Futhermore, according to the score, the owners behaved safer than the average workers(p<0.01), and regular workers performed more safely in the workplaces than the non-regular workers(p<0.001). The health belief were significantly correlated with the safety behavior(p<0.01). At the last, the factors that affected to the safety behavior were perceived benefits(β=0.287, p<0.001), age(β=0.221, p<0.001), cue to action(β=0.164, p<0.01), the type of employment(regular worker or not)(β=0.143, p<0.05), perceived barriers(β=0.142, p<0.01). In the conclusion, if the Food service and Accommodation Activities workers in the small-scale workplaces perceive the benefits of safety behavior, are away from the barriers to safety behavior, and are motivated to behave safely by surroundings(family, coworkers, etc.), they work safely in their workplace. It is very important in that the occupational safety education program can be developed, based on these results. However, further study is needed to specify the plans to form the positive cognition of safety behavior and lead to safety behavior in the workplace.

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